Green Chili Chicken Enchiladas
Elizabeth Walkley
2 Whole chickens |
Water |
Flour |
5 Green Chili |
2 tubes Sour Cream |
Corn Tortillas |
Cheddar Cheese |
Monteray Jack Cheese |
Lettuce |
Tomatoes, Diced |
Boil Chickens (save broth)
Shred chicken meat
To broth add water and flour until you get a gravy
Spray pan
Place a Layer of Tortillas
Place a layer of chicken, green chili, sour cream, cheesem and gravy (don’t add too much)
Keep alternating layers between tortillas and filling until pan is 1/4 inch from the top
Bake until brown at 375F.
After it comes out of the oven top with tomatoes and lettuce.